Orecchiette with Cauliflower and Bacon

Heap the semolina on a pastry board and make a well in the center. Gradually add water and knead to a thick, smooth dough. Cover and set aside to rest for 30 minutes, covered with a damp cloth.

Pinch off a piece of dough about the size of a hazelnut and mold it with your hands into a cylinder shape. Cut each cylinder into disks less than 3/8 in thick. Using the tip of a finger, press each disk down on the board with a forward motion to create the characteristic little concave dumplings called orecchiette. Spread them out to dry for 1 hour before cooking.

Cook the cauliflower florets in plenty of boiling salted water for 10 minutes, add the orecchiette and cook for a few more minutes.

Meanwhile, in a skillet, cook the garlic in the olive oil until golden. Discard the garlic. Add the pancetta and fry gently.

Drain the orecchiette and cauliflower. (The orecchiette are cooked when they rise to the surface of the water.) Transfer to the skillet; season with black pepper. Add the breadcrumbs and Pecorino. Mix well and serve.